Instant Pot White Bean and Kale Soup
A nourishing, restorative and comfortingly delicious soup, you'll want to make a double batch of it while you're at it because it makes great leftovers!
Ingredients
- 4 ounces bacon , diced (vegetarian/vegan: omit and use some oil to saute the vegetables)
- 1 medium yellow onion , finely chopped
- 2 ribs celery , diced
- 2 carrots , diced
- 2 cloves garlic , minced
- 1 large bunch kale , roughly chopped
- 1 pound dried white beans , picked over and rinsed
- 5 cups quality chicken broth (vegetarian/vegan: use vegetable broth)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 bay leaf
Instructions
- Set the Instant Pot to "saute" and cook the bacon until done. Add the onions and cook until soft and translucent, 4-6 minutes. Add the celery, carrots and garlic and cook for another 3-4minutes. Add the kale and cook for another minute. Add the beans, seasonings, and broth and stir the ingredients.Press "cancel" on the Instant Pot. Close the lid and seal the Instant Pot. Set the pressure cooker to HIGH for 35 minutes. Once it's done cooking let the pressure naturally release (about 20 minutes).Add salt and pepper to taste.To serve, some optional garnishes include grated Parmesan cheese and/or croutons. Serve with some crusty bread for a satisfying lunch or dinner.
Nutrition
Calories: 580kcalCarbohydrates: 79gProtein: 37gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 19mgSodium: 1081mgPotassium: 2615mgFiber: 19gSugar: 6gVitamin A: 6626IUVitamin C: 22mgCalcium: 337mgIron: 13mg
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